MAKE THE FLAVOR BASE: Heat 2 tablespoons olive oil in a large pot. Add 1 medium onion (chopped) and sauté on medium heat for 3 minutes, stirring often.Add 3 cloves garlic and 1 teaspoon ginger (both grated), 2 teaspoons curry powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, ¼ teaspoon red pepper flakes, 1 teaspoon salt, and ¼ teaspoon black pepper.Stir and toast the spices for one minute until you smell their fragrant aroma. If the pan gets dry, add 2 tablespoons of water and stir until a paste forms.
LET IT SIMMER: Add 1 cup vegetable broth, 1 can (14-ounces) coconut milk, 1 can (15-ounces) crushed tomatoes, 1 can (15-ounces) chickpeas, and 2 cups sweet potatoes (peeled and diced).Stir, cover, and simmer for 10 minutes.Add 1 cup green peas and 2 cups broccoli florets, and simmer uncovered for 15 to 20 minutes or until the sweet potatoes are fork tender. Stir occasionally.Turn the heat off and stir in 4 cups spinach and 1 teaspoon garam masala, then taste and adjust for salt before serving.
SERVING SUGGESTIONS: Excellent with basmatirice, brownrice, roti or naan. We recommend a dollop of Greek yogurt, a squeezeof lemon, chopped cilantro, toasted cashews, and a drizzle of tadka.
Nutrition information is an estimate for 1 large serving of vegetable curry out of 4 servings with a 1/2 cup cooked brown rice, 4 cashews, and 1 dollop of fat-free Greek yogurt per serving.SUBSTITUTIONS- Olive oil: substitute coconut oil, avocado oil, or another vegetable oil.- Sweet potato: substitute potatoes, eggplant, carrots, butternut squash, pumpkin, kabocha squash, or other orange-fleshed squashes.- Peas: substitute snap peas, green beans, or black beans.- Broccoli: substitute cauliflower, cabbage, red bell pepper, or mushrooms.- Spinach: substitute kale, bok choi, or Swiss chard.STORAGE- Make ahead: Vegetable curry is an excellent meal prep recipe as it keeps well for days.- Refrigerator: Keep leftovers in an airtight container for four days.- Freezer: Let the curry cool down completely, then transfer it to a freezer-friendly container and freeze for up to 3 months.- Thaw: Defrost it in the fridge over several hours, or pop it in the microwave for a few minutes.- Reheat: Thaw in the microwave or a saucepan on the stove. If it is too dense, add a splash of water.